The Bride's Cook Book | by Ralph P. Merritt
The recipes in The Bride's Cook Book have been carefully examined by the Home Economics Department of the United States Food Administration for California and found to be in accordance with its rulings.
| Title | The Bride's Cook Book |
| Author | Ralph P. Merritt |
| Publisher | Pacific Coast Publishing Company |
| Year | 1917 |
| Copyright | 1918, Pacific Coast Publishing Company |
| Amazon | Larousse Gastronomique |
A Gift From The Merchants Of San Francisco
We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends, we may live without hooks; But civilized man cannot live without cooks.
-Owen Meredith
Gentlemen:
The recipes in The Bride's Cook Book have been carefully examined by the Home Economics Department of the United States Food Administration for California and found to be in accordance with its rulings.
By following the Wheatless and Sugarless recipes contained therein the Housewife is performing a patriotic duty in the conserving of Food so necessary for our Allies and armies abroad.
Great appreciation is given to the publishers of the book for its construction along the line of Food Conservation.
Yours verly truly, United States Food Administration For California (Signed) Frederick O'Brien, Director of Education.
This Is A Copy Of A Letter From The United States Food Administration For California.
This Book is presented free to the Bride and Groom with the compliments of the Advertisers therein, who make such presentation possible. We recommend them as the best in their respective lines and they will accord you the fairest kind of treatment. Your patronage will be highly appreciated by them.
To Make Coffee "Good" - Use Good Coffee- Have Coffee Pot Thoroughly Cleaned Daily. Use A Tablespoonful Coffee For Each Cup And One For The Pot. Follow any one of these THREE METHODS. Boiling Or Brewing Method - A Use c...
- Housekeeping Notes. Cleaning The House
- Care Of The Kitchen Floor A linoleum covered floor is the most easily kept clean. The hardwood floor is the next best. Anything spilled should be wiped up at once. Grease-spots on wood or stone sho...
- Dish Washing
- Preparation Collect all dishes to be washed. Save time and steps in clearing off by using a tray to carry dishes from table to sink. (A table on casters will do instead of the tray.) As you take th...
- Dish Washing. Continued
- Removal Of Tarnish Acids dissolve tarnish. Oxalic acid, lemon-juice, and vinegar may be used. But, except for spots, it is best to rely mostly upon powders in cleaning metals. A chemical that remov...
- How To Remove Stains
- How To Remove Blood Stains Saturate the stained part with kerosene oil and then dip in boiling water. How To Remove Chocolate Stains 1. Stretch the stained part over a bowl and pour b...
- Rules For Householders
- The United States Food Administration asks you to comply strictly with the following rules. Owing to the constant changes in the Food situation these rules must be revised from time to time. You ar...
- Recipes For The Use Of Winto Condensed Tomatoes
- Made from selected whole ripe tomatoes only. Spanish Beans Soak two large cups pink beans over night. Put them on to boil with one can WINTO CONDENSED TOMATOES, two quarts water, one lar...
- Guide For Menu Making
- The Five Food Groups Study them. Every food you eat may be put into one of these groups. Each one serves a special purpose in nourishing your body. You should eat some food from each group daily. ...
- The Serving Of Wines
- Appetizer - Dry, pale sherry, plain or with a dash of bitters; vermouth; or a cocktail. With Oysters - Rhine wine, Moselle, dry Sauternes, Chablis, or Capri (cool). With Soups - Sherry or Madeir...
- How To Measure in Following Recipes
- Correct measurements are absolutely essential to obtain good results. Good judgment, with experience, has taught some to measure by sight; but the majority of people need definite guides. Tin, gran...
- Time-Tables For Cooking
- Boiling ARTICLES - TIME Coffee............................................................................................... 6 to 8 minutes ...
- How To Make Oat Bread
- 1 Cup Rolled Oats. 2 Cups Barley Flour 1 Cup Corn Meal. 1 Yeast Cake. 1 Egg. 7/8 Cup Boiling Water 1 1/4 Cups Milk. 2 Tablespoons Syrup 2 Teaspoons Salt. Directions: Scald corn meal ...
- How To Make Yeast Rolls
- Lunch Or Dinner Rolls 2 Cups Barley Flour. 1 Cup Rice or Potato Flour. 1 Cup Corn Flour or Buckwheat. 1 Cake Compressed Yeast. 1 or 2 Eggs. 1 Tablespoon Shortening. 1 Teaspoon Sug...
- How To Make Yeast Cake
- Coffee Cake Place dough for lunch or dinner rolls evenly in oiled layer cake pans. Sprinkle with filling mixture; let it rise and bake in a hot oven. Filling For Coffee Cake 3/4 Cup L...
- How To Make Barley Bread
- Barley And Rice Bread (Two Loaves) 2 1/4 Cups Barley Flour 2 1/4 Cups Rice Flour. 8 Teaspoons Baking Powder. 1 Teaspoon Salt. 2 Eggs. 1 1-3 Cup Milk. 1/2 Cup Corn Syrup. Sift t...
- How To Make Beaten Yeast Breads
- Corn Bread 1 1/2 Cups Yellow Corn Meal 1/2 Cup White Corn Meal 1/2 Cup Rice Flour 1/2 Cup Barley Flour 1/2 Cup Drippings. 2 Tablespoons Baking Powder. 1 Teaspoon Salt. 3 Tabl...
- Cereal Foods And Flours
- In a bulletin recently issued by the U. S. Department of Agriculture will be found this statement: Cereals supply actual digestible nutrients to the body more cheaply than any other class of food exc...
- How To Make Steamed Breads
- Boston Brown Bread 1 Cup Purified Rice Bran. 1 Cup Corn Meal. 1 Cup Graham Flour. 1 Cup Barley Flour. 1 Teaspoon Salt. 1 Teaspoon Soda. 1 Cup Molasses. 2 Cups Sour Milk. 2 T...
- How To Make Gems
- Corn Gems 2 Cups Corn Meal 2 Cups Corn Flour. 1 Tablespoon Shortening. 2 Tablespoons Baking Powder 1/2 Teaspoon Salt. 2 Eggs. 2 Cups Milk. 1 Tablespoon Brown Sugar. Sift meal and ...
- How To Make Breads
- Barley Pone 1 Cup Freshly Cooked Hominy Grits. 2 Cups Milk. 3 Tablespoons Shortening 1/2 Teaspoon Salt. 1 Cup Barley Flour. 2 Teaspoons Baking Powder 2 Eggs. Add to the hominy grits ...
- How To Make Muffins
- Corn Meal And Rolled Oats Muffins 1 Cup Rolled Oats 1 Cup White Cornmeal 3 Teaspoons Baking Powder 1/2 Cup Milk. 1 Tablespoon Shortening. 2 Tablespoons Sugar. 1 Egg, well beaten 1/2 Teaspo...
- How To Make Biscuits
- Whole Wheat And Rye Tea Biscuits 11/2 Cups Rye Flour. 1 Cup Whole Wheat Flour. 3 Tablespoons Baking Powder 1 Teaspoon Salt. 1 Tablespoon Thin Syrup. 2 Tablespoons Melted Fat 2-3 Cup Wat...
- How To Make Buckwheat Cakes
- 2 Cups Buckwheat Flour 1 1/2 Tablespoons Baking Powder 1/2 Teaspoon Salt 2 Cups Sweet Milk 1 Tablespoon Syrup or Brown Sugar. 1 Cup Boiling Water. Mix and sift dry ingredients. Add milk graduall...
- How To Make Griddle Cakes
- Corn Meal Pancakes 2 Cups Corn Meal Rice Flour. 1 1/2 Teaspoon Baking Powder Teaspoon Molasses 1 Teaspoon Salt 1 Egg. Add salt to cornmeal, and enough boiling water to make a batter. Let stan...
- How To Make Waffles
- Oatmeal Waffles 1 Cup Cooked Oatmeal. 2 Tablespoons Shortening 2 Tablespoons Cornstarch. 2 Teaspoons Baking Powder. 1 Teaspoon Salt. 2 Eggs. 1 Cup Water. Mix the oatmeal and water...
- How To Make Johnny Cake
- 1 1/4 Cups Scalded (Sweet) Milk 1 1/2 Cups Corn Meal 1 Beaten Egg. 1 Tablespoon Corn Syrup or Molasses 1 Tablespoon Melted Fat 1/2 Cup Whole Wheat Flour 1 Level Tablespoon Baking Powder 1/2 Teaspoo...
- How To Make Layer Cakes
- Substitute syrup for sugar in cake. One cup of syrup will take the place of one cup of sugar and 1/4 of a cup of liquid. In almost any cake recipe the syrup may be used for 1/2 of the sugar. ...
- How To Make Sponge Cakes
- Rice Flour Sponge Cake Milling Company. 3/4 Cup Rice Flour 1 Cup Sugar. 4 Eggs. 4 Tablespoons Lemon Juice 1/8 Teaspoon Salt. Beat sugar into well beaten yolks, add lemon juice, then fol...
- How To Make Loaf Cakes
- Chocolate Cake 1/2 Cup Fat 2-3 Cup Sugar. 1 Cup Syrup. 3 Eggs 3/4 Cup Milk. 1 Teaspoon Salt 1 1/8 Cups Rice Flour 1 7/8 Cups Barley Flour. 6 Teaspoons Baking Powder. 1 Teaspoon Cinna...
- How To Make Short Cakes
- Corn Flour Or Rice Flour Shortcake 1 Cup Milk 6 to 8 Teaspoons fat. 1 Tablespoon Sugar. 1 Teaspoon Salt. 6 Teaspoons Baking Powder 2 2-3 Cups Corn Flour or 2 1/4 Cups Rice Flour. Mix th...
- How To Make Cup Cakes
- Rice Flour Cup Or Layer Cake 2 Cups Rice Flour 3/4 Cup Milk. 2-3 Cup Sugar 1-3 Cup Corn Syrup 1 Egg. 4 Teaspoons Baking Powder 1/2 Cup Shortening. 1 Teaspoon Flavoring 1/4 Teaspoon Salt. ...
- How To Make Cookies
- Rolled Oats And Corn Flour Drop Cookies 1 Cup Corn Flour. 2 Cups Rolled Oats. 1/2 Cup Ground Peanuts 2-3 Cup Molasses 1-3 Cup Dark Corn Syrup 2-3 Cup Sour Milk. 1/2 Cup Fat. 3/4 Teaspoo...
- How To Make Deserts
- Rolled Oat Mush To two parts of boiling water, salted to taste, slowly stir in one part of ALBERS ROLLED OATS and boil for ten to twenty minutes, then allow to simmer, stirring occasionally. Serve ...
- How To Make Cakes
- Potato Chocolate Cake 1 Cup Barley Flour. 1 Cup Mashed Potatoes. 1 Egg. 4 Teaspoons Baking Powder 1/2 Cup Brown Sugar 1/2 Cup White Corn Syrup. 2 Tablespoons Oil or Melted Fat 1/4 to 1/...
- How To Make Sugarless Icings
- Boiled Honey Icing 3 Marshmallows 1/2 Cup Strained Honey 1 Egg white. Boil honey until thick, pour over stiffly beaten white of egg; add marsh-mallows; beat until soft and creamy. Map...
- How To Make Pastry
- Measure and sift the flours into a mixing bowl, add the shortening and cut through until very fine, then add salt, milk or water, mix into smooth dough and work off in the usual way. ...
- How To Make Pies
- Apple Pie Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote and sweeten to taste with corn syrup. Season with nutmeg. When cool, fill your crust and either cro...
- How To Make Mince Pie
- 1 lb. Suet. 8 lbs. Tart Apples. 4 lbs. Lean Boiled Beef. 3 lbs. Seeded Raisins. 2 lbs. Currants. 1 lb. Brown Sugar. 1 Quart Yellow Corn Syrup. 1 Pint Brandy. 1 Pint Madeira Win...
- How To Make Tarts
- Orange Tart 1 Cup Boiling Water 4 Tablespoons Cornstarch 1 Large, Juicy Orange 2-3 Cup Yellow Corn Syrup 1 Teaspoon Lemon Juice 3 Eggs. Cook the cornstarch, made smooth with a little cold water,...
- How To Make Rice Puddings
- Rice Pudding 3/4 Cup Rice. 1 Cup Water. 3 Cups Hot Milk 1/2 Teaspoon Salt. 6 Tablespoons Corn Syrup. 1 Tablespoon Butter 1/2 Teaspoon Vanilla 1/2 Teaspoon Cinnamon 1-3 Cup...
- How To Make Indian Puddings
- Indian Meal Pudding 4 Cups Sweet Milk 1 Cup Corn Meal. 4 Tablespoons Honey 1/2 Cup Raisins. Butter, Size of Egg. 1 Teaspoon Cinnamon 1/2 Teaspoon Salt. 1 Egg. Scald the milk and add ...
- How To Make Baked Puddings
- Apple And Hominy Pudding 2 Cups Cooked Hominy Grits. 3 Tart Apples. 4 Tablespoons Brown Sugar 2 Cups Milk. 2 Eggs, Well Beaten Grated Rind of a Lemon Grating of Nutmeg. Chop the apples ...
- How To Make Baked Puddings. Continued
- Oat Pudding 3 Cups Boiling Water 1 Cup Oats. 1 Cup Warm Milk 1 Cup Figs (Cut Fine) 1/2 Cup Strained Honey. To the boiling water (well salted) add the oats. Boil briskly about 10 minutes, then...
- How To Make Steamed Puddings
- Date Pudding 1 Cup Chopped Suet 1 Cup Molasses 1 Cup Milk. 1 Egg. 2 1/2 Cups Barley and Rice Flour - Mixed 1 1/2 Cups Chopped Dates or Raisins. 2 Teaspoons Soda. 2 Teaspoons Mixed Spice...
- How To Make Cornstarch Puddings
- Honey Cornstarch Pudding 1-3 Cup Honey 1/4 Teaspoon Salt 4 1/2 Tablespoons Cornstarch 4 Cups Scalded Milk. Mix the honey, salt, and cornstarch. Stir in the hot milk gradually, stirring until smo...
- How To Make Custards
- Delicate Custard Yolks of 2 Eggs 2 Tablespoons Yellow Corn Syrup. 1 Pint Milk; scalded. 2 Teaspoons Cornstarch. Directions: Mix the cornstarch, syrup and eggs, and pour on the hot milk. Co...
- How To Make Pudding Sauces
- Lemon Sauce 1/4 Cup Sugar. 1/4 Cup Light Corn Syrup. 1 Cup Boiling Water. 1 Tablespoon Cornstarch. 1 Tablespoon Butter Substitute. 1/8 Teaspoon Salt. 2 Tablespoons Lemon Juice 1/2...
- How To Make Pudding Sauces. Continued
- Mock Cream 2 Tablespoons Cornstarch 2 Tablespoons Sugar 2 Cups Scalded Milk 1 Teaspoon Vanilla Whites of 2 Eggs. Mix the cornstarch and sugar, and cook in the hot milk 10 minutes. Strain and coo...
- How To Make Ice Cream
- Honey Ice Cream 4 Cups Thin Cream 3/4 Cup Honey. Mix and freeze. Sauce For Ice Cream 2 Tablespoons Butter 1/2 Cup Honey 2 Teaspoons Cornstarch. Cook together the cornstarch and ...
- How To Make Mousses
- Honey Mousse 2 Cups Whipped Cream. 1 Cup Honey 4 Eggs. Beat the yolks of the eggs and then beat the honey in gradually. Heat slowly until thick, stirring constantly. Remove and cool, and then...
- How To Make Frozen Desserts
- To each quart of cream add one cup of white corn syrup and one teaspoon of vanilla. Freeze, and serve plain or with English walnuts, chopped, over the top. Cafe Frappe 3/4 Cup White Corn...
- How To Make Fruit Desserts
- Baked Apples Without Sugar Apples Lemon Juice Raisins or Dates. Core the apples. Fill the centers with raisins or dates that have been stewed in plenty of water for about five minutes. Sprinkle ...
- Cuts Of Meat And Their Uses
- Every housekeeper should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrations below are shown the location of these cuts. ...
- How To Cook Fish
- How To Fry Fish After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in Indian meal. Have a thick-bottomed frying pan ...
- How To Cook Fish. Part 2
- Baked Bass Make filling of cracker or bread crumbs, an egg, pepper, cloves, salt and butter substitute. Fill very full, when sewed up, grate over it a small nutmeg, and sprinkle it with pounded cra...
- How To Cook Fish. Part 3
- Skate Take enough skate, according to your needs, and put in pot of boiling water with plenty of salt. Boil for about 20 minutes, then take skate out and place in a large platter; chop up a little ...
- How To Cook Salmon
- Broiled Salmon Cut six slices of salmon, sprinkle with salt and pepper, dip in beaten eggs and roll in corn meal. Place in a spider, cook both sides quickly. Drain and lay them in a dish. Garnish t...
- How To Cook Shell Fish
- Creamed Clams And Celery On Hominy Toast (This saves bread toast). Use left-over hominy grits or prepare fresh hominy. When cooked, turn into a bread pan and when cold cut into slices like toast...
- How To Make Stuffings
- (Eeither of the following two recipes will conserve bread, usually the foundation of stuffings). Stuffings For Turkeys (Turkish Stuffing) 1 Cup Rice. 1 Dozen French Chestnuts 1/4 Cup ...
- How To Make Salad Dressing
- Essentials For Good Salads 1. All material for the salad should be thoroughly dried and thoroughly-chilled. The greens in it must be crisp. 2. The dressings should be neither oily nor acid, but ...
- How To Make Salads
- Suggestions For Combinations For Salads Fruits and vegetables may be cut in cubes, balls, shredded, or fancy shapes. They should be marinated with French dressing and allowed to stand for half an h...
- How To Make Salads. Continued
- Sardine And Egg Salad 2 Large Sardines Lettuce Leaves Hard Boiled Egg Mayonnaise Olives. Place fish on lettuce leaves, slice over the hard boiled egg and serve with a few ripe olives. This is fo...
- How To Cook Poultry And Game
- How To Select Poultry In selecting poultry full-grown fowls have the best flavor, provided they are young. The age may be determined by turning the wing backward - if it yields, it is...
- How To Cook Chicken
- Baked Chicken Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork. Cover and bake until tender, w...
- How To Cook Ducks
- Roast Tame Duck Take a young farmyard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley meal and water. Pluck, singe and empty; scald the feet, skin and tw...
- How To Cook Quails or Pigeons
- Quail Or Pigeon En Casserole 6 Birds or More 8 Small Onions. 1/2 Small Cauliflower Divided in Pieces 1 Large Turnip Cut in Pieces 1 Beet Cut in Pieces 6 Small Carrots (French) 6 Small Round Pota...
- How To Make Soups
- Consomme Or Plain Meat Stock For Soup Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh un...
- How To Make Soups. Part 2
- Turkey Soup Place the remains of a cold turkey and what is left of the dressing and gravy in pot, and cover it with cold water. Simmer slowly four hours, and let stand until the next day. Take oft ...
- How To Make Soups. Part 3
- Oxtail Soup 2 Oxtails. 1 Cup Water. 2 Tablespoons Butter. 3 Quarts Boiling Water. 1 Teaspoon Salt. 3 Carrots. 2 Turnips. 3 Onions. 1 Head Celery 1 Bay Leaf. 4 Cloves. ...
- How To Make Soups. Part 4
- Cream Of Chicken Soup 2 Quarts Chicken Broth. 1 Cup Cream. 2 Tablespoons Cornstarch. Season broth with mace, salt, celery seed and pepper. Dissolve the cornstarch in the cream. Stir slowly...
- How To Cook Meats
- Every housekeeper - in fact everyone who has marketing to do - should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrat...
- How To Cook Meats. Continued
- Roasting Wipe the meat with damp cloth. Trim and tie into shape, if necessary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Sprinkle with salt, pepper and flo...
- How To Cook Beef
- Hint On Cooking Roast Beef For roast beef to be juicy and tender when done, it should be basted every few minutes so in order to save yourself this trouble, place a large piece of beef suet on top ...
- How To Cook Beef . Continued
- Kidney Stew 3 Kidneys. 3 Tablespoons Butter. 1 Teaspoon Chopped Onions 1 Cup Brown Gravy. Barley Flour 1/2 Lemon. Toast. Salt, Pepper, Mace. Cut kidneys lengthwise, wash well, dry...
- How To Cook Mutton And Lamb
- Roast Mutton Get a leg of eight pounds, which has hung about a week, weather allowing. During hot weather this joint gets quickly tainted. Rub it lightly with salt and put it at once before a brisk...
- How To Cook Mutton And Lamb. Continued
- Broiled Mutton Chops 1 Dozen Chops (loin) Butter, Parsley Salt, Pepper. Dip in melted butter and broil over clear fire nearly ten minutes, turning frequently. Lay on a warm platter and garnish w...
- How To Cook Pork
- Roast Leg Of Pork Small Leg, Young Pork Sage, Onions Salt, Pepper Apple Sauce. Cut a slit in the knuckle and fill with the chopped onions and seasonings. When half done slice the skin in places,...
- How To Make Meat Pies
- Potatoes For Crust On Meat Pies Hot Pot 1 Pound Meat Free from Bone. 2 Pounds Potatoes 2 Onions. Salt and Pepper to Taste 2 Carrots Water. Peel and slice potatoes, carrots and onions. Cut ...
- How To Make Meat Substitute Dishes
- Instead Of Meat Use Fish, Cheese, Beans, Peas, Lentils, Nuts Or Skim Milk. Peanut Butter Loaf 1 Cup Peanut Butter. 1 Cup Mashed Potatoes. 2 Tablespoons Finely Chopped Parsley 2 Tea...
- How To Make Meat Substitute Dishes. Part 2
- Cheese Souffle 1 Cup Milk. 1 Teaspoon Cornstarch 1/2 Cup Crumbs 1/2 Cup Grated Cheese. 3 Eggs. Cook the cornstarch in the milk, and when it comes to the boil add the crumbs. Beat the yolks...
- How To Make Meat Substitute Dishes. Part 3
- Cheese Fondu 1/2 Pound Dry Cheese 1 Tablespoon Cornstarch 1 Cup Cream Yolks 4 Eggs Whites 4 Eggs. Cook the cornstarch with the cream till thick; turn in the cheese, grated, and add a little salt...
- How To Make Sauces
- White Sauce 2 Cups Milk. 2 Tablespoons Cornstarch 2 Tablespoons Butter Salt and Pepper to Taste. Rub the butter and cornstarch together and add the cold milk. Place over a moderate fire and s...
- How To Make Sauces. Continued
- Horseradish Sauce A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste ...
- How To Make Pickles
- Sweet Cucumber Pickles 12 Green Cucumbers 1 Coffee Cup Granulated Sugar. 1 Cup Vinegar. 2 Teaspoons each Cloves and Cinnamon. Soak cucumbers in weak salt water about an hour. Make a thick ...
- How To Make Pickles. Continued
- Pickled Cherries 5 Pounds Cherries. 1 Quart of Vinegar. 2 Pounds of Sugar. 1/2 Ounce each of Mace and Cinnamon. Stone cherries; grind spices and tie in muslin bag; boil spices, sugar an...
- How To Make Catsup, Mustard, Vinegar
- Pepper Catsup 50 Pods Large Red Peppers with Seeds 2 Pints of Vinegar 2 Teaspoons of Sugar. Cloves, Mace, Spice, Onions and Salt. Add a pint of vinegar to peppers and boil until pulp will mas...
- How To Cook Eggs
- Boiled Eggs Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of eggs desired. Remove pan to back of stove where the water will not boil, and co...
- How To Make Omelet
- Plain Omelet 4 Eggs 1/2 Teaspoon Salt. Few Grains Pepper 4 Tablespoons Hot Water 1 Tablespoon Butter or Butter Substitute 1 1/2 Can Thin White Sauce. Separate yolks from whites. Beat yolks un...
- How To Cook Vegetables
- General Directions For Preparing Scrub root vegetables thoroughly with a stiff brush. Thin skins may be scraped off, thick skins must be pared off. Most thick skins are more easily...
- How To Cook Squash
- Cushaws Squash Or Potato Pumpkin Preserves Wash the outside of the pumpkin clean; then cut it into pieces about 3 inches square, and place in a preserving kettle of about 1 gallon capacity, with 1 ...
- How To Cook Fresh Vegetables
- Creamed Vegetables Prepare and cook vegetables by either stewing or boiling them. When ready to serve, pour over white sauce. Escalloped Vegetables Creamed Sauce 1 1/2 Tablespoons Cor...
- How To Cook Fresh Vegetables. Continued
- Corn A La Southern To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one and one-half tablespoons melted butter, and one pint scalded milk; turn i...
- How To Cook Potatoes
- Always serve potatoes with meat. Never serve bread and potatoes. Sweet Potatoes Boiled In Honey Boil 6 sweet potatoes and cut each lengthwise in 2 or 3 slices. Pour about 1/2 cup honey i...
- How To Cook Rice
- Plain Boiled White Rice After washing the white rice in cold water until the water clears, using one part of rice to one and three-fourths parts of cold water for cooking, bringing to the boiling p...
- How To Can Vegetables
- Corn And Potatoes 1 Can of Corn. 2 Cups Diced Boiled Potatoes Salt, Pepper, Butter. Drain corn and turn into a frying pan with the melted butter; add the potatoes; toss and stir all together ...
- Preservation Of Fruits And Vegetables
- Preservation Of Vegetables Canning Vegetables 1. Make a false bottom to fit inside an ordinary wash-boiler. This bottom may be a piece of heavy wire netting or a wooden grating. 2. Prepare the v...
- Preservation Of Fruit Juices
- Preliminary Treatment Of Fruit Cut and crush apples, peel oranges and lemons, stem grapes, use berries as received. Heat slowly to 140. Red grapes should stand about 12 hours after heating to ...
- How To Make Jellies And Marmalades
- Just how best to use corn syrup in preserving and jelly making, is a question frequently asked. Herein is the reason for its use as well as the best way to use it always in combination with sugar. ...
- How To Make Jellies And Marmalades. Continued
- Rules For Making Jams, Jellies Or Marmalades 1. Observe the strictest cleanliness. 2. Use fresh, ripe and dry fruit, a bit under-ripe is preferable. 3. Allow generally 3/4 pound of sweetening...
- How To Make Fruit Butter
- Prune Butter 10 Prunes 2 Teaspoons Lemon Juice. 1 Tablespoon Corn Syrup 1/8 Cup Nut Meats. 1/8 Teaspoon Salt. Soak the prunes in water for a few hours before cooking. Cook slowly until ver...
- How To Make Jams
- Rhubarb Jam 6 Pounds of Rhubarb. 6 Pounds of Syrup (3 Pounds Corn Syrup to 3 Pounds Sugar) 2 Ounces of Root Ginger. Peel rhubarb and weigh after peeling; cut in pieces about two inches long a...
- How To Make Coffee
- Preparation Of Coffee In the preparation of coffee the following rules should always be observed: 1 - To make coffee to perfection, you must use one tablespoonful of good coffee for each cup and...
- How To Make Tea
- 2 Teaspoons Tea. 2 Cups Boiling Water. Scald an Earthen or China Teapot. Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve im...
- How To Make Punch
- Fruit Punch 1 Quart Grape Juice. 2 Cups Yellow Corn Syrup 6 Lemons. 2 Oranges. 2 Quarts Mineral Water. Mix the grape juice, syrup and juice of lemons and oranges. Chill. Just before ser...
- How To Make Drinks
- Summer Drink 1 Tea or Tablespoon Fruit Juice 1/2 Glass Water 1 Tea or Tablespoon Honey Soda, Tartaric Acid. Stir in as much soda as will lie on a dime, and then stir in half as much tartaric aci...
- How To Make Confections
- Maple Creams 3 Cups Maple Syrup. 1 Pound Grated Maple Sugar. 1 Cup Thick, Sweet Cream. Boil the sugar and cream to soft ball stage; beat with a silver fork until of the consistency of ve...
- The Conservation Foods Of Flavor
- What You Ought to Know About Canned Foods in General and DEL MONTE Products in Particular. To Use canned food products intelligently, economically and to the best advantage, every housewife should ...
- Del Monte Canned Fruits And Vegetables
- That explains why DEL MONTE's 89 model canneries are situated in the most favored spots of Nature - each location selected for its special fitness to produce certain products of finer flavor and finer...
- Canned Fruits And Vegetables. Part 2
- Measurements And Sizes Of Containers EASUREMENTS and quantities of fruits and vegetables have been specified herein as 1 cup, 1/2 cup, etc., rather than 1 can, 1/2 can, etc. It might be well to say...
- Del Monte Canned Apricots
- The apricot is said to have originated in Armenia. Today it is grown to a greater extent in California than anywhere else in the world, but even here only certain favored districts produce apricots of...
- Canned Apricots. Continued
- Baked Apricot Pudding Mix 3/4 cup (1/3 can) of DEL MONTE Canned Apricots, sliced, with twice as much soft crumbs. Pour into a greased baking dish, sprinkle with brown sugar, dot with butter substit...
- Del Monte Canned Berries
- Strawberries - Blackberries - Loganberries From the vine to the can in the shortest possible time is our invariable policy in packing DEL MONTE Berries. Only those varieties best adapted to canning...
- Canned Berries. Continued
- Strawberry Compote Cook 1 cup each of sirup from DEL MONTE Canned Strawberries and corn sirup until it spins a thread, add the juice of 1 lemon and 1/2 cup (1/3 can) of the berries, drained. Heap 2...
- Del Monte Canned Cherries
- Locations for growing cherries must be selected with great care, as the fruit is easily affected by climatic conditions. The superior flavor of DEL MONTE Cherries is due to the care exercised in their...
- Del Monte Canned Peaches
- There are a great many varieties of peaches grown in California but only a few are suitable for canning. Under the DEL MONTE Brand we pack the three varieties which nearly sixty years' experience has ...
- Canned Peaches. Part 2
- Jellied Peaches Place halves of DEL MONTE Canned Peaches in a square wet mold. Dissolve 1 envelope of softened gelatin in 1 1/2 cups of boiling water, add 1/4 cup of sugar, or 1/3 cup of corn sirup...
- Canned Peaches. Part 3
- Frozen Peaches Boil 3/4 cup of sirup from DEL MONTE Canned Sliced Peaches, 1/2 cup of sugar or 2/3 cup of corn sirup, and 1 1/2 cups of water for 3 minutes, add the juice of 2 oranges, cool, and fr...
- Del Monte Canned Pears
- The exquisite flavor of the Bartlett Pear is retained in all its delicacy through the DEL MONTE way of selection and packing. DEL MONTE kitchens in districts where the finest pear orchards are located...
- Canned Pears. Continued
- Jellied Pear Salad Make a lemon jelly and pour over slices of DEL MONTE Canned Pears and chopped celery arranged in individual molds. Set aside until firm and serve on lettuce with mayonnaise. ...
- Del Monte Canned Hawaiian Pineapple
- DEL MONTE Pineapple is Hawaiian and the very best of Hawaiian. It is picked just when the warm semi-tropical climate of the Hawaiian Islands has perfectly ripened it, and packed immediately, in such a...
- Canned Hawaiian Pineapple. Continued
- Pineapple And Cheese Salad Cut up slices of DEL MONTE Canned Sliced Pineapple on lettuce, allowing one slice for each person. Make French dressing and add 2 tablespoons of Roquefort, cream cheese, ...
- Del Monte Canned Plums
- California is noted for the variety and deliciousness of its plums. Under the DEL MONTE Brand three varieties are packed - Green Gage, Egg and De Luxe - each possessing a distinctive flavor and appeti...
- Del Monte Prepared Prunes
- One of the most delicious and healthful of fruits, prunes, are not used as freely by some people as they should be, owing to the trouble of cooking them properly at home. DEL MONTE Prepared Prunes are...
- Del Monte Canned Asparagus
- DEL MONTE Asparagus is largely grown in our own beds in the rich delta lands of the Sacramento River, California, the richest asparagus producing lands in the world. Its delicious flavor and fragile t...
- Canned Asparagus. Continued
- Asparagus Soup Cook the chopped butt ends from 1 can of DEL MONTE Canned Asparagus (long spears) with 1 slice of onion and a celery stalk in the liquid drained from the asparagus and 1/2 cup of wat...
- Del Monte Canned Green Chile Peppers
- Nowhere in the world do chile peppers thrive so well or attain such size and quality as in Southern California, where the DEL MONTE kind are packed. The most careful selection and immediate canning af...
- Del Monte Canned Peas
- The exceptional delicacy and uniformity of DEL MONTE Canned Peas result from the fact that we use only one variety of pea and that they are packed within a few hours after harvesting - before they can...
- Del Monte Canned Red Pimientos
- Pimientos are a ripe, sweet, red pepper, and are grown to best advantage in the warm, sunny climate of Southern California. DEL MONTE Canned Red Pimientos are the pick of the finest crops, carefully s...
- Del Monte Canned Pumpkin And Squash
- With DEL MONTE Canned Pumpkin and Squash it is now possible to have delicious pumpkin pie all the year round, without all the tedious work and expensive cooking of the fresh vegetable. Both products a...
- Del Monte Canned Spinach
- The French people have used canned spinach for many years. It is but recently, however, that this delicious and healthful vegetable has been made available for all-year-round use in the American house...
- Canned Spinach. Continued
- Cream Of Spinach Soup Add 1 1/4 cups (1/2 can) of finely chopped DEL MONTE Canned Spinach and the liquid from 1 can of the spinach to 1 cup of thin, well seasoned, white sauce. Bring to the boiling...
- Del Monte Canned String Beans
- The fresh flavor and tenderness of string beans can only be retained by packing them immediately after picking. A few hours' standing makes them tough and stringy. DEL MONTE Canned String Beans are al...
- Del Monte Canned Tomatoes And Tomato Sauce
- DEL MONTE Tomatoes are solid, clean, whole, vine-ripened fruit, grown from specially propagated seed, and packed at the moment of perfection, with all their distinctive natural flavor. Packed in No. 1...
- Canned Tomatoes And Tomato Sauce. Continued
- Tomatoes With Eggs In Ramekins Half fill greased ramekins with DEL MONTE Canned Tomatoes which have been seasoned. Put an egg in each, sprinkle with grated cheese and crumbs, and bake until eggs ar...
- Del Monte Ripe Olives
- Within a few years the California Ripe Olive has won almost universal popularity. Its rich, yet mellow deliciousness, appeals instantly to all those who like good things to eat. Only the very best of ...
- Del Monte Raisins. Seeded, Seedless, And Clusters
- DEL MONTE Raisins come from the world-famous raisin vineyards of Fresno, California. They are the dependable kind for your plum pudding, mince meat, fruit cake, raisin bread - in fact, for all purpose...
- Raisins. Seeded, Seedless, And Clusters. Continued
- Raisin Marmalade Put 1 cup each of DEL MONTE Seeded Raisins and sliced apples through the food chopper, add 1 cup of water and cook slowly for 20 minutes. Raisin Fritters Make a thick...
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